Place chicken breasts on top of the veggies. Season with kosher salt and ground black pepper. Brush teriyaki sauce over top the chicken. Cover pan with foil. Place in oven, middle rack. Let bake approx. 25-30 minutes or until chicken is fully cooked (chicken is fully cooked when it reaches an internal temperature of 165 degrees F.).
Make the marinate. In a small prep bowl, combine the olive oil, salt, black pepper, soy sauce, pressed garlic, grated ginger, and brown sugar. Marinate the wings. Place the chicken wings into a gallon-sized ziplock bag and pour the marinade over the wings. Zip up the bag and massage the sauce into the chicken.
Cook over medium high heat for 5 minutes on each side (3 minutes on each side for thighs) or until nicely browned (will not be all the way cooked through) and remove to a plate. Wipe skillet and add 1 tablespoon olive oil and Pineapple Water. Bring to a simmer then stir in crushed pineapple and rice.
In a small bowl, whisk together the water and cornstarch. Slowly whisk into the sauce on medium high heat. Continue to whisk and let it boil until the honey teriyaki sauce starts to thicken. About 2 minutes. Add the chicken back to the slow cooker and pour the sauce on top stirring to coat.
Preparation. Heat a large nonstick pan over medium-high heat. Add the chicken and sear until golden brown on both sides. Add the soy sauce and brown sugar and stir to combine, then bring to a boil. Cook until the sauce reduces and coats the chicken. Serve with rice, if desired.
Trim excess fat from the chicken thighs and cut into 1-inch cubes. In a medium bowl, whisk the sauce ingredients. Add the oil to a large skillet over medium-high heat. Add in the chicken and sauté until the surface turns white. Add in the sauce ingredients and cook until the sauce thickens and glazes the chicken.
Place chicken breasts on bottom of slow cooker. Combine soy sauce, vinegar, honey, brown sugar, and garlic in a small bowl or measuring cup. Pour over chicken breasts. Cook on High setting for 3 to 4 hours or 6 to 8 hours on Low setting, until chicken breasts are tender.
Preheat the oven to 420°. Mist a baking sheet with nonstick oil spray and set aside. In a medium bowl combine chicken, bell pepper and onion (do not add the pineapple yet, as it can make the chicken mushy). Add teriyaki sauce and honey, and toss so everything is well combined. Let marinate for 15 to 30 minutes, if time allows (no worries if
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teriyaki chicken in pan
